Pamela Ganguly
| 1 minute to read
Creamy egg curry ( without cream)
00:30
Non-Veg
369kcalProtein
21gmFat
25gmCarbs
15gmIngredients
3 boiled eggs- 15 g roasted Besan
- 10 g ghee
- 50 g chopped onion
- 50 g Tomato puree
- 1tsp dhaniya powder
- 1/2tsp red chilli powder
- 1/2 tsp garam masala powder
- 1/2 tsp kasuri methi leaves
- 1 finely chopped green chili
- 6-7 finely chopped garlic
- 1 small piece finely chopped ginger
- Finely chopped Coriander leaves
Direction
Step-1
Boil 3 eggs, remove the skin and put some cuts on the egg.
Step-2
Take a pan and add ghee, once the ghee is hot add chopped onion. Saute them till get translucent.
Step-3
Add chopped ginger, garlic, green chillies and fry for 2 minutes.
Step-4
Now add dhaniya powder, red chilli powder and a splash of water and fry them for 4-5 minutes.
Step-5
Next add roasted Besan and fry it for 2 minutes.
Step-6
Next add tomato puree and salt to taste.
Fry this till the oil separates.
Step-7
Now add 1 cup hot water and allow it to boil.
Step-8
Once the curry starts boiling add eggs and cook everything well for 5 minutes on low flame.
Step-9
Now add garam masala, kasuri methi and mix well.
Step-10
Cook it for another 2 minutes.
Step-11
Add corriander leaves to garnish.
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